Performance, fatty acids digestibility, carcass and muscle composition of pigs fed diets enriched with vitamin E and differing in their MUFA/PUFA ratio
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Department of Animal Production, Veterinary Faculty, Complutense University, 28040 Madrid, Spain
Department of Animal Production, Agronomists Technical University, 28040 Madrid, Spain
Publication date: 2004-06-16
Corresponding author
A. I. Rey   

Department of Animal Production, Veterinary Faculty, Complutense University, 28040 Madrid, Spain
J. Anim. Feed Sci. 2004;13(3):429-443
The effect of dietary vitamin E supplementation (20 vs 200 mg α-tocopheryl acetate/kg) and different MUFA/PUFA ratio on pig performance, digestibility of fatty acids, and carcass and muscle chemical composition was studied. The feed containing higher concentration of C18:2 led to a more (P<0.01) efficient feed utilization (FCR) in boars and gilts. An effect (P<0.05) of dietary fat on C16:1, C18:0, C18:1 and C18:2 apparent digestibility was found. Apparent digestibility of C16:1 and saturated fatty acids was lower at higher vitamin E supplementation, indicating a possible competition for absorption. The partial substitution of dietary PUFA by MUFA produced a higher proportion of intramuscular fat (P=0.04), and a decrease in total fatty acid apparent digestibility only in the case that a basal level of vitamin E was added to the diet.
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